Ginger-Molasses Monkey Bread

Prep 15 min
Total 1 hr 15 min
Ingredients 7
Servings 12

All of the gingerbread flavors you love come together in this sweet and spice-filled monkey bread. Molasses, cinnamon, ginger and butter make every gooey, caramel-coated bite even better than the last.

By Pillsbury Kitchens

Updated July 16, 2019

Make with

Pillsbury Biscuits

Ingredients

1 1/2

cups firmly packed brown sugar
1

teaspoon ground ginger
1/2

teaspoon ground cinnamon
2

cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits (8 biscuits)
1/2

cup butter, melted
1/4

cup mild molasses
1

tablespoon chopped crystallized ginger

Steps

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1

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2

In 2-gallon resealable food-storage plastic bag, shake 1/2 cup of the brown sugar, 1/2 teaspoon of the ginger and the cinnamon until well blended. Separate dough into 16 biscuits. Cut each biscuit into quarters. Place in bag with sugar mixture; shake to coat. Place biscuit pieces evenly in pan.
3

In small bowl, stir melted butter, molasses, remaining 1 cup brown sugar and remaining 1/2 teaspoon ginger until well blended; pour evenly over biscuits.
4

Bake 35 to 40 minutes or until biscuits are deep golden brown and no longer doughy in center. If necessary, cover with foil last 10 minutes of bake time to prevent over-browning. Cool 5 minutes. Turn upside down onto heatproof plate; remove from pan. Sprinkle with crystallized ginger. Cool 15 minutes.

Be sure to grease the inside of the fluted tube pan—aka, bundt cake pan—well, getting into all the nooks and crannies, so the sticky biscuit pieces will unmold easily after baking.
For best results, keep biscuit dough refrigerated until ready to use. Warm dough can get sticky and harder to handle.
Monkey bread is best served fresh and warm the day it is made.
Serve this easy pull-apart bread with fresh fruit for a great addition to any fall brunch.